The practice of marinating meat with rice noodles, the method of marinating salted rice noodles meat

1.First of all, we prepare 500 grams of pork belly, put it in clean water, add a little salt, grab the blood water in the pork, remove it after washing, squeeze out the water and prepare to change the knife.

2.Cut the pork belly into long pieces of about 8 cm, pat the pork a few times vigorously to scatter the fibers in the pork, and then cut the pork belly into 3 mm thick slices and put them in a pot.

3.Prepare a white section of green onions, cut into water chestnut slices, a piece of ginger, cut into diamond-shaped slices, put together with the pork belly, put in a few peppercorns, 2 star anise, and add the bean paste.

5 grams, 10 grams of oyster sauce to increase freshness, cooking wine.

10 grams to remove the fish, 3 grams of dark soy sauce to improve color, pepper.

1 gram, the sauce is salty, we don't need to put salt, stir all the juice evenly and marinate for 30 minutes to give the pork belly a flavor.

4.When marinating the pork belly, we prepare rice noodles, 100 grams of long-grain fragrant rice, 100 grams of glutinous rice, and the two kinds of rice are mixed together to enrich the tamale.

The taste is more fragrant and glutinous, and cinnamon is added.

One section, Angelica dahurica.

Set aside. 5.Next, we heat the pot, pour in the prepared rice, keep the heat low, keep shaking the wok to let the rice heat evenly, and fry the aroma of spices into the rice.

When the rice is stir-fried until golden brown, pour it out, let it cool, pick out the spices, pour the rice into a food processor, and break it into pieces for later use.

6.At this time, the pork belly has been marinated, we beat an egg into it and stir it evenly, the egg can lock the moisture in the meat slices, maintain the tender taste, pick out the spices in the meat slices, pour the beaten rice noodles into the basin and mix well, so that the pork belly is evenly coated with rice noodles. After all the meat is wrapped, take out the meat slices and place them on a plate, and finally pour the green onion and ginger slices, and you can steam them in the pot.

7.After the water is boiled, put the pork belly slices into the pot, cover the pot and steam for 30 minutes to steam the pork belly, so that the aroma of the rice penetrates into the pork belly, after steaming, we take out the pork belly, pick off the green onion and ginger on the top, so that we can have a better dining experience, and then sprinkle a little green onion to serve on the table.

Well, this fatty but not greasy tamales is ready, and friends who like it should try it quickly.

Ingredients for the marinating method of rice noodle meat.

Pork belly 1000 grams of steamed pork rice noodles 1 pack of chicken essence Appropriate amount of light soy sauce Appropriate amount of cooking wine Appropriate amount of star anise 5 salts Appropriate amount of green onion A garlic A bay leaf 5 slices of monosodium glutamate Appropriate amount of ginger slices 5 slices of soy sauce An appropriate amount of lotus leaf 1.

The procedure steps of the marinating method of rice noodle meat.

Step 1: Choose a fresh pork belly.

Step 2: Change the knife and cut into slices. Rinse and drain and set aside!

Step 3: Put the meat in a bowl, add the above seasonings such as green onions, ginger, garlic, fennel, bay leaves, rice noodles, etc., and marinate for an hour.

Step 4 Use gas or induction cooker, put on the steamer, wash the lotus leaves and soak them in warm water until soft, spread them on the steamer, put the marinated meat on the lotus leaves and wrap them, (remember to pick out the condiments) only put in the marinated meat slices.

Step 5: Steam over high heat for half an hour, turn to medium heat, and steam for another 40 minutes. Until the meat is rotten, it melts in the mouth! The rice noodle meat is particularly delicious. If there is no steamer, you can use a stainless steel steamer instead.

1. Ingredients: 500 grams of pork belly, 300 grams of rice noodles.

2. Auxiliary materials: 2 grams of five-spice powder, 5 ml of cooking wine, 10 grams of sweet noodle sauce, 5 ml of dark soy sauce, appropriate amount of green onion and ginger, 1 small piece of bean curd, 50 ml of sesame oil, 20 grams of sugar, 2 grams of salt, 2 grams of ginger powder.

3. Prepare the materials. The meat should be delicate pork belly with suitable fat and leanness.

4. Cut the pork belly into 5 mm thick slices.

5. Cut the green onion and ginger into large slices.

6. Put the sliced pork belly into the accessories.

7. Stir well and marinate for 1 day.

8. Sprinkle some rice noodles on the inside of the container.

9. Place the marinated meat slices on top of the rice noodles.

10. Evenly coat the meat slices with rice noodles.

11. The skin of the meat is facing downwards and the branches are stacked in the container.

12. After all the stacks are stacked, sprinkle some rice noodles on top.

13. Add boiling water and cover the meat slices.

14. Put it in a steamer and steam it over high heat for 1-2 hours.

Pork belly 500 grams of glutinous rice 100 grams of sweet noodle sauce 3 tablespoons dark soy sauce 2 tablespoons star anise 1 green onion A little ginger A little sugar and salt A little rice noodle meat Preparation steps 1 Cut the pork belly into 2 and a half inch long and half centimeter wide slices, and put it in a basin with sweet noodle sauce, dark soy sauce, green onion, ginger, salt, sugar, mix well, and marinate for half an hour. Step 2: Add an appropriate amount of glutinous rice to the pot and add glutinous rice 1 10 rice. Add 1 star anise (1 piece of Yaanna joined).

Step 3: Fry the rice. When the pot is hot, add the prepared rice, turn on low heat and stir-fry until fragrant. It takes about 15 minutes to stir-fry until the color is yellow, similar to the shape of popcorn.

Step 4: Mix together the marinated pork belly and the sautéed rice noodles. Step 5 Skin side down, neatly stack into a bowl, add cold water, and the water surface is level with the meat. Step 6 Steam for 1 hour and then remove from the pot.

When eating, it can be put upside down on a plate.

Ingredients:

Ingredients: 1000 grams of pork belly, 400 grams of rice, 100 grams of rice.

Excipients: 4 tablespoons of sweet noodle sauce, 3 tablespoons of June fresh braised soy sauce, 2 teaspoons of chicken essence and salt, 3 tablespoons of sugar, 4 star anise, 2 tablespoons of cooking wine, appropriate amount of green onions, appropriate amount of ginger slices, 80 ml of water.

Method:

1.Buy fresh pork belly, wash and drain it, and cut it into thin, even slices.

3.Mix the rice and rice, stir-fry the rice, you need to put star anise, and fry the rice until the color is golden.

4.The next thing is to do the physical work, and fry it'Rice is served, roll it into rice flour with broken grains with a rolling dough and set aside, in order to make the rice flour meat absorb oil well, don't roll it too hard. If you want to save effort, use a food processor. Don't break it too much!

5.Stir the rice noodles and pork belly together, and dip the marinated meat slices one by one in the rice noodles for 3 hours.

6.Place the pork belly skin toward the bottom of the bowl. Fill it with rice flour and steam it in a steamer over high heat for 1 and a half hours.

7.When the heat is off, place the bowl upside down on a plate and lift the bowl. You can start eating

Method 1

Steps:

1.Mix rice and glutinous rice and soak in water for 1 night. Then take out the rice and put it on the drawer cloth for more than a day, with the aim of emptying the water.

2.Brush the pot clean, boil the water dry, and put the rice in while the pot is in the 50s.

3.Sauté the rice over low heat until it is light yellow.

4.Grind into coarse pieces (rolling with a rolling pin or grinding with a small grinder).

5.Pork belly, wash and dry with water.

6.Cut the skin into slices not smaller than centimeters but not larger than millimeters.

7.Add green onions, ginger, soy sauce, brown sugar, sweet noodle sauce, white wine, a little soy tofu soup and salt.

8.Stir to combine.

9.Add the fried rice noodles.

10.Stir together.

11.Place the skin towards the bottom of the bowl and arrange it in a row. Fill it with some meat that is not very neat, level it with rice noodles (keep a certain distance from the bowl), and evenly order a little chicken broth. Steam in a steamer over high heat for not less than 1 hour.

12.After steaming, turn the center of the plate against the mouth of the bowl, open the bowl and serve.

Practice 2

Materials

350 grams of pork belly with skin, 1 potato, 80 grams of steamed pork rice noodles, appropriate amount of chopped green onion, appropriate amount of minced ginger, 4 teaspoons of light soy sauce, 1 teaspoon of soy sauce, 1 teaspoon of cooking wine, 2 pieces of bean curd, appropriate amount of corn starch, appropriate amount of pepper.

Method:

1.First, wash the pork belly and put it in a pot, pour in water and cook for two minutes, then wash and set aside.

2.Then cut the pork belly into thin slices. Finely chop the ginger.

3.Put the sliced meat into a bowl, add light soy sauce, soy sauce, cooking wine, pepper, minced ginger, and bean curd, stir well, add corn starch and mix well, marinate for about half an hour.

4.Prepare the steamed pork rice noodles, pour in the marinated meat slices, add a little water and stir well.

5.Place the mixed slices of meat in a steaming bowl with the skin facing down. (This step is a bit like steaming pork.) )

6.Finally, cut the potatoes and put them on top of the meat slices, you can put them in the pot and press the steaming button, if it is a pressure cooker, steam for about 40 minutes.

7.After removing from the pot, put the steaming bowl upside down on the plate. Finally, sprinkle some chopped green onions to garnish.

Method three

1. Cut the meat into pieces, not too big, not too small, just press everyone to the right one. I also added some pork ribs to it, and everyone looked carefully at the white tiles, which were fat!

2. Prepare a green onion and change the section; Ginger slices; Sichuan peppercorns to taste.

3. Potato hob blocks.

4 Use salt, light soy sauce, dark soy sauce, Sichuan pepper noodles, sea pepper noodles, pepper powder, sugar to taste the meat, and add ginger slices and green onions.

5. Heat the pot, pour in the powder, add peppercorns, and stir-fry. When you feel a little sticky, pour some oil into it, and then fry until the powder is golden brown, and you're done!

6. Pour the delicious meat and potatoes into the pot, mix with powder and evenly.

7. On the steamer, first high heat for 10 minutes, then change to medium heat and steam for about half an hour, the specific time is mastered.

8. Steamed.

Ingredients: 500g pork ribs (pork belly).

Excipients: 75 grams of glutinous rice.

Seasoning: star anise 3 grams Ginger 3 grams Soy sauce 25 grams Cooking wine 15 grams Sweet noodle sauce 4 grams Salt 2 grams Rock sugar 3 grams Sesame oil 3 grams Appropriate amount each.

Preparation of rice noodle meat:

1.Scrape and wash the skin of the pork belly with skin and cut it into centimeter-thick and 10-centimeter-long slices; Finely chop the ginger; Put the rice and the ingredients into a wok, fry them over low heat until they are light yellow, pick out the ingredients, let them dry for a while, and then grind the rice into broken rice residues.

2.Put the meat slices into a clean basin, add minced ginger, soy sauce, cooking wine, noodle sauce, salt, a little sugar, sesame oil, rice dregs, mix well and feed well, so that the meat slices are dipped in rice dregs.

3.Take the steaming bowl, straighten out the meat slices, stack the skin side down into the bottom of the bowl, put the long strips in the middle, put the short ones on the edge of the bowl, put the minced meat and the remaining rice residues on the floating surface, and add the broth; The upper drawer is boiled with a strong fire, and then steamed over low heat (about an hour), and then it is ready to be closed into a flat plate.